At Blue Rock Inn in Rappahannock County, Va.
New chef.
1990 Grande Dame; started toasty nutty brioche-y, evolved to ripe apples, evolved to butterscotch, evolved to light and bright: last sip was the best.
2014 Roulot Bourgogne: started light and weightless and crisp, moved to round, moved to slight fresh rubber matchstick reduction.
1949 Marchesi di Barolo: some brett aluminum on the nose, rose petals, tea, hints of orange peel, really quite fine.
1974 Freemark Bosche CS: more red fruited of the two 74s. Like all three reds double decanted at 7 and then poured between 8 and 9. Some greenness open first opening but an hour later was gone. Really delicious. Resolved tannins. Best within 30 minutes of pouring from bottle double decant into glass - at that time showed sweet red fruit.
1974 Mayacamas CS: Some mint on the nose. Glossy and dark and substantial but with resolved tannins. Can certainly age much longer. Really well balanced.
Not shown: 1975 d’Yquem. Saffron saffron saffron. On point tonight.
1927 d’Olivieras Bastardo: strong bitter quality. Burnt graham crackers, hints of figs and dates, other dried fruits, nuts. A treat but not as delicious as the 75 d’Yquem.